Sprouted Sourdough Discard Pancakes

Name: Sprouted Sourdough Discard Pancakes
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 cup sprouted spelt flour; 1 cup sourdough discard; ½ cup milk or milk alternative; 1 egg; 2 tbsp oil or melted butter; 2 tbsp maple syrup or honey; 1 tsp vanilla extract; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ tsp cinnamon ((optional))

Quick, one bowl, fluffy sprouted sourdough pancakes!

Sprouted spelt sourdough pancakes are fluffy, delicious and highly digestible, thanks to sourdough starter and sprouted spelt flour. They’re also super quick, use only one bowl, and a great way to use up that sourdough discard lurking in your fridge. Enjoy them hot or cold, any time of day, plain or fancied up with blueberries, chocolate chips, you name it!

what is sourdough discard?

When you grow and maintain a sourdough starter there is naturally some discard, that is a portion of the starter that is no longer needed. We put all of our discard into one jar and store it in the fridge until it’s ready to use. You can learn more about sourdough starter from our sourdough beginner’s guide. In this recipe, you can use starter at any stage, whether its freshly fed or been in the fridge for a while.

ingredient tips & substitutions

Sprouted Spelt Flour: You can also use sprouted wheat flour
Maple Syrup/ Honey: you can also use granulated sugar
Milk: Any kind of milk or milk alternative will work here (oat, soy, almond etc.)
Egg: if making a vegan version, swap for a flax or chia egg.

Topping Ideas

A classic drizzle of maple syrup
Nut or seed butter
Fresh or frozen fruit
Chopped nuts
Chocolate chips
Coconut
Whipped cream

recipe notes

Make sure the pan is fully preheated before adding the batter. Otherwise, you may not have the prettiest first pancake (definitely still delicious though!).
These are best enjoyed fresh but will keep in the fridge for a few days. Reheat in a frying pan or toaster

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